finely beaten amongst the Currans, as you shall think the water hath
taken away the sweetnesse from them; Break your past into little pieces,
into a kimnell or such like thing, and lay a Layer of past broken into
little pieces, and a Layer of Currans, untill your Currans are all put
in, mingle the past and the Currans very well, but take heed of breaking
the Currans, you must take out a piece of past after it hath risen in a
warme cloth before you put in the currans to cover the top, and the
bottom, you must roule the cover something thin, and the bottom
likewise, and wet it with Rosewater, and close them at the bottom of the
side, or the middle which you like best, prick the top and the sides
with a small long Pin, when your Cake is ready to go into the Oven, cut
it in the midst of the side round about with a knife an inch deep, if
your Cake be of a peck of Meale, it must stand two hours in the Oven,
your Oven must be as hot as for Manchet.


_An excellent Sillabub._

Fill your Sillabub-pot with Syder (for that is the best for a Sillabub)
and good store of Sugar and a little Nutmeg; stir it well together, put
in as much thick Cream by two or three spoonfuls at a time, as hard as
you can, as though you milke it in, then stir it together exceeding
softly once about, and let it stand two hours at least ere it is eaten,
for the standing makes the Curd.


_To Sauce a Pig._

Take a faire large Pigge and cut off his Head, then slit him through the
midst, then take forth his bones, then lay him in warme water one night,